Blues Hog (Original) Pork Ribs
- 1 BBQ smoker (RecTeq RT-700 is my current wood pellet smoker of choice!)
- 1 Old cookie tray / baking pan
- 1 rectangular wire rack (to elevate the meat / ribs while in the fridge "setting up" on the cookie sheet)
- 1 Instant read thermometer Essential for cooking BBQ
- 1 Basting brush
- The night before you want to cook, prep the ribs by either removing the silver skin from the back -OR- "scoring" the silverskin in a crosshatch pattern.
- Apply Yellow Mustard on both sides of the ribs as a binder, the apply seasoning rib liberally on both sides. (Especially on the meaty side / non-bone side)
- Put the seasoned ribs in the refrigerator overnight.
- About 1-2 hours before you want to start cooking (bearing in mind you'll cook for about 3.5 hours) get the pork ribs out of the fridge and lay them out on a counter to come up to room temperature. (Take care to keep them out of reach of any dogs!)
- Fire up your smoker to a constant temperature of 250 degrees.
- Cook the ribs for about 3.5 hours, until the temperature is about 185 or 190 degrees internal. (Check with an instant read thermometer)
- When you hit about 190 degrees, pour on some of the Blues Hog BBQ sauce and spread it evenly on top of the ribs with a basting brush.
- Cook an additional 10-15 minutes, so the BBQ sauce will tighten up and adhere to the ribs.
- Remove the ribs from your smoker and (ideally) cover with foil to let them rest 15-20 minutes. Then slice and enjoy!
This is a fantastic recipe for pork ribs if you like them both sweet and savory! Shout out to the staff at the Ace Hardware Store in Indian Trail, North Carolina, who recommended the “Blues Hog BBQ Sauce” as a pork rib glaze! It’s a winner for sure! These ribs are the best if you season them the night before you are going to cook, and let them “setup” with the mustard binder and meat rub overnight in the refrigerator. It’s also best to take the ribs out of the fridge about 2 hours before you want to start cooking, so they can gradually come up to room temperature and you’re not putting them on your smoker cold.